. The original Appledore cook book : containing practical receipts for plain and rich cooking . r; then pour on it boiling water enough to dis-solve ; now stir in powdered sugar enough to thicken. Seasonwith lemon, and spread on the cake. This is not so hand- CAKE. 141 some as that made with the white of an eggy but is madequickly, and will harden in half an hour. Frost the cakewhile it is warm, as it dries more quickly and adheres better. Caramel Frosting. One cup of brown sugar, and one square of Bakerschocolate scraped fine, one tablespoonful of water. Sim-mer gently, being careful not to l


. The original Appledore cook book : containing practical receipts for plain and rich cooking . r; then pour on it boiling water enough to dis-solve ; now stir in powdered sugar enough to thicken. Seasonwith lemon, and spread on the cake. This is not so hand- CAKE. 141 some as that made with the white of an eggy but is madequickly, and will harden in half an hour. Frost the cakewhile it is warm, as it dries more quickly and adheres better. Caramel Frosting. One cup of brown sugar, and one square of Bakerschocolate scraped fine, one tablespoonful of water. Sim-mer gently, being careful not to let it burn, twenty on the cake while hot. Golden Frosting. Into the yolks of two eggs stir powdered sugar enough tothicken, and flavor strong with lemon. This does not haveas good a flavor as the other kinds, but it makes a change. Marking Cakes in small round cakes for the children, and, when thefrosting is hard on them, dip a small brush in the yolk of anegg, and write the childs name on the cake. It pleasesthe little ones very much to see their names in this Boiled Rice. Pick and wash clean one cupful of rice, and put into abasin with a pint and a half of cold water; set on the stovewhere it will cook slowly; or, better still, set into anotherbasin of water, and cook slowly. When the rice has ab-sorbed all the water, turn on it one quart of new milk, andstir in one tablespoonful of salt; let this cook two hours, stir-ring often. Serve with sugar and cream. Boiled Rice, No. 2. Pick and wash one cup of rice, and boil in one quart ofboiling water fifteen minutes, and then drain dry. Wring apudding-cloth out of boiling water, and spread in a deepdish, and turn the rice into it, and sprinkle in one cup ofraisins and a tablespoonful of salt; tie the cloth loosely that142 PUDDINGS. 143 the rice may have room to swell, and boil two hours. Servewith lemon sauce^ or sugar and cream. Baked Rice. Boil half a cup of rice in one pint of water thirty minutes,


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Keywords: ., bookcentury1800, bookdecade1880, booksubjectcooking, bookyear1881